This Dry Stout recipe is a classic example of the style, with a rich and creamy flavor that’s perfect for any beer lover. The recipe is based on traditional Irish stout recipes and uses a combination of pale malt, roasted barley, chocolate malt, and flaked barley to create a full-bodied, flavorful beer with a smooth finish.
- 1 Large pot or kettle
- 1 Mash tun or large strainer
- 1 Thermometer
- 1 Fermentation vessel (e.g. carboy or bucket)
- 1 Airlock
- 1 Bottles or keg for conditioning
- 1 Bottle capper (if using bottles)
- 1 Auto-siphon or tubing for transferring beer
- 1 Hydrometer for measuring specific gravity (optional but recommended)
- 1 Digital scale for weighing ingredients
- 1 Cleaning and sanitizing supplies (e.g. PBW, Star San)
For the Mash – Liquor 12 Litres (21 Pints) – Mash Time 1 hr – Temperature 67°c/153 °F
- 8.6 lb Pale Malt Quantity 3.8kg
- 1.2 oz Flaked Barley Quantity 500g
- 1 lb Roasted Barley Quantity 450g
- 3½ oz Chocolate Malt Quantity 100g
For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 10 mins
- 2 oz (Hops) East Kent Golding 5.5% When to add – At start of boil (IBU 37.9)
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
To Ferment – 18°C (64°F) – Conditioning 4 weeks at 12°C (54°F)
- 1 Wyeast 1084 Irish Ale
- Heat 12 liters (21 pints) of water in a large pot or kettle to 67°C/153°F. This will be used for the mash.
- Add the pale malt, flaked barley, roasted barley, and chocolate malt to the mash tun or a large strainer.
- Pour the hot water over the grains and stir to ensure they are fully submerged. Let the mixture steep for 1 hour at a constant temperature of 67°C/153°F.
- After the mash, heat 27 liters (47.5 pints) of water in the pot or kettle to a rolling boil.
- Add the East Kent Golding hops at the start of the boil and let it boil for 1 hour.
- Add the Protofloc during the last 15 minutes of the boil.
- After the boil, cool the wort to 18°C (64°F).
- Transfer the cooled wort to a fermentation vessel, and pitch the Wyeast 1084 Irish Ale yeast.
- Seal the vessel with an airlock and let it ferment for 28 days at a constant temperature of 18°C (64°F).
- After fermentation, transfer the beer to a secondary fermenter (optional) and let it condition for 4 weeks at 12°C (54°F).
- Bottle or keg the beer and let it carbonate for 5 weeks at room temperature.
- After carbonation, the beer is ready to drink.
|Makes 🍻||Ready to Drink 🍺||Estimated ABV||Bitterness Rating||Color Rating|
|23 Litres (40 Pints)||5 Weeks||4.7%||37.9 IBU||76.7 EBC|
Rich and Creamy Flavor
This Dry Stout recipe is a classic example of the style, with a rich and creamy flavor that’s perfect for anyone who loves dark and flavorful beers.
Traditional Irish Stout
Based on traditional Irish stout recipes, this recipe uses a combination of pale malt, roasted barley, chocolate malt, and flaked barley to create a full-bodied, flavorful beer with a smooth finish.
Easy to Make at Home
With just a few basic ingredients and equipment, you can easily make this Dry Stout recipe at home. The mash process takes about an hour, and the boil lasts for an additional hour and 15 minutes.
Perfect for Any Occasion
Whether you’re enjoying a cold beer on a hot summer day or cozying up by the fire on a chilly winter evening, this Dry Stout is the perfect drink for any occasion.
Estimated ABV of 4.7% and 37.9 IBUs
After fermentation and conditioning, you’ll have a delicious beer with an estimated ABV of 4.7% and 37.9 IBUs, making it a well-balanced and drinkable beer.
FAQ on Making this Dry Stout Recipe
What is the history behind the creation of this Irish Stout?
This Dry Stout was first created to emulate the success of London-style porters.
What ingredients are needed for this Dry Stout recipe?
The recipe calls for pale malt, roasted barley, chocolate malt, flaked barley, hops, Protofloc, and Irish Ale yeast.
What is the estimated ABV and bitterness rating for this beer?
This Dry Stout has an estimated ABV of 4.7% and a bitterness rating of 37.9 IBUs.
How long does it take to make this Dry Stout recipe?
The mash process takes about an hour, and the boil lasts for an additional hour and 15 minutes. Fermentation and conditioning take a total of 5 weeks.
What is the recommended fermentation temperature for this beer?
The recommended fermentation temperature for this beer is 18°C (64°F).
What equipment is needed to make this Dry Stout recipe?
Basic equipment needed includes a mash tun, brew kettle, fermentation vessel, airlock, and bottling equipment.
Can this recipe be modified to include additional ingredients?
Yes, this recipe can be adapted to include additional ingredients such as coffee, vanilla, or lactose.
What is the ideal serving temperature for this beer?
The ideal serving temperature for this beer is around 12°C (54°F).
How long should this Dry Stout be aged before drinking?
This Dry Stout should be conditioned for 4 weeks at 12°C (54°F) before it is ready to drink.
How does the mash temperature affect the flavor and mouthfeel of this Dry Stout?
A higher mash temperature can result in a fuller body and sweeter flavor, while a lower mash temperature can produce a drier, more attenuated beer.
What is the recommended yeast starter size for this recipe?
The recommended yeast starter size for this recipe is around 2 liters.